Name: Slow Cooker Figgy Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups (about 8 oz) dried figs, stemmed and finely chopped; 1/2 cup chopped dates or raisins (optional but delicious); 1 cup boiling water; 2 tablespoons brandy or dark rum (optional); 1 tablespoon finely grated orange zest; 2 tablespoons fresh orange juice; 3/4 cup dark brown sugar, packed; 1/2 cup (1 stick) unsalted butter, melted and slightly cooled, plus more for greasing; 2 tablespoons molasses or treacle; 2 large eggs, room temperature; 3/4 cup whole milk (or dairy-free alternative); 2 teaspoons pure vanilla extract; 1 1/2 cups all-purpose flour; 1 cup fresh breadcrumbs (from about 3 slices soft bread); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 cup chopped walnuts or pecans (optional); For serving: warm custard, toffee sauce, or lightly sweetened whipped cream

Description

Indulge in a delicious dessert with Slow Cooker Figgy Pudding – Discover a simple recipe for a classic treat.

Ingredients

Scale

1 1/2 cups (about 8 oz) dried figs, stemmed and finely chopped
1/2 cup chopped dates or raisins (optional but delicious)
1 cup boiling water
2 tablespoons brandy or dark rum (optional)
1 tablespoon finely grated orange zest
2 tablespoons fresh orange juice
3/4 cup dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, melted and slightly cooled, plus more for greasing
2 tablespoons molasses or treacle
2 large eggs, room temperature
3/4 cup whole milk (or dairy-free alternative)
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 cup fresh breadcrumbs (from about 3 slices soft bread)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup chopped walnuts or pecans (optional)
For serving: warm custard, toffee sauce, or lightly sweetened whipped cream

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Instructions

Step 1: Grease a 5- to 6-quart slow cooker with butter and line the bottom with a parchment paper sling for easy lifting.
Step 2: In a heatproof bowl, combine chopped figs, dates or raisins (if using), boiling water, brandy or rum (optional), orange zest, and orange juice. Stir and let soak 10 minutes.
Step 3: In a large bowl, whisk brown sugar, melted butter, and molasses. Whisk in eggs, milk, and vanilla until smooth.
Step 4: In a separate bowl, whisk flour, breadcrumbs, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Step 5: Add the dry ingredients to the wet ingredients and stir gently until just combined; do not overmix.
Step 6: Fold in the soaked fruit along with its soaking liquid and the nuts (if using). The batter will be thick but spoonable.
Step 7: Transfer batter to the prepared slow cooker. Lay a clean kitchen towel or double layer of paper towels under the lid to catch condensation, then cover.
Step 8: Cook on LOW for 3 to 3 1/2 hours (or on HIGH for 1 3/4 to 2 hours) until the center is just set and a toothpick comes out with a few moist crumbs.
Step 9: Turn off heat and let the figgy pudding rest uncovered for 15 minutes. Use the parchment sling to lift it out.
Step 10: Slice or scoop and serve warm with custard, toffee sauce, or whipped cream.

Notes

Try This Recipe and Leave a comment Below, your opinion matters to me!

Nutrition

Serving Size: 4 serving
Calories: 400
Sugar: 5g
Sodium: 400mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 50mg